Minced Chicken and Rice Kebabs


Easy and healthy … a complete dish on a stick, especially with the addition of carrots, parmesan cheese and herbs, which make them more appetising!  Serve them with any veggies or salad of your own choice.  The quantity of the ingredients used can be adjusted accordingly … I usually prepare enough mixture to have that extra amount left, which I could then use to prepare patties for lunch!

Makes about 14 generous kebabs in all (or as many kebabs as you might need plus extra patties!)


Enough bamboo skewers, which should be soaked in water for around 1 hour before using.


600g minced chicken

250g long-grain rice

1 medium onion

60g fresh breadcrumbs

3 tablespoons grated parmesan cheese

2 to 3 cloves garlic

approximately 2 tablespoonfuls chopped parsley

2 level teaspoons Italian seasoning

1 carrot, peeled

salt and pepper

sweet chilli sauce to serve


Cook rice until tender, draining any excess water.

Process all the remaining ingredients together until you end up with a homogeneous mixture.  Transfer mixture into a large bowl and, using your hands, mix in the cooked rice.

Shape the mixture around the bamboo skewers.

Heat some vegetable oil in a large pan and cook the kebabs slowly, turning frequently until browned all over and cooked through.

Serve with sweet chilli sauce.


Surprise Pork Triangle Patties


Easy and fun to make and eat!  Pork mince, bacon, oats and seasoning enclosing a processed cream cheese triangle, which oozes out when the patty is cut into once cooked.  Not on the low side of fat but, everything permitting, eating naughty won’t hurt every now and then!

Makes 8 triangle patties


500g pork mince

100g bacon, very finely chopped or processed

approximately 4 sprigs of fresh parsley, finely chopped (I generally use flat parsley)

1 egg

4 cloves garlic, peeled, crushed and finely chopped

1 level teaspoon dried sage

A handful of oatmeal, enough to help bind the mixture

Freshly ground black pepper

8 cream cheese triangles (opting for the lighter version might make the slightest of difference in the fat intake 😉 )


Mix all the prepared ingredients well in a large bowl until all of them cling well together to form a paste.  Using your hands to mix is quiet a must!

Divide the mixture into 16 equal portions.

Preferably using wet hands to handle the mixture without sticking, shape a portion of the meat mixture into a triangle, a bit bigger than the triangular processed cheese, as shown in the picture.  Also as illustrated, put the cheese on top of the meat triangle and enclose with another meat triangle by putting it on top of the cheese.  Make sure to press well and neaten the edges so as the pocket won’t open itself whilst cooking, therefore avoiding the flowing out of the cheese.

Do the same with all the remaining meat portions and cheese triangles.

Heat some vegetable oil in a pan and fry on both sides, taking care not to burn them but ending up with a dark golden and crispy crust.  If you notice that the central part would be still a bit pink and undercooked when the crust would be already at the desired stage, put the patties in the oven at approximately 180°C (350°F) for a few minutes until cooked through.

Serve and enjoy!

Tagliatelle with Gorgonzola Dolce and Walnuts


Another easy and quick pasta dish full of flavour.  A must have for cheese lovers!  Use the sweet version of Gorgonzola cheese (Gorgonzola Dolce) for the best result.  Any type of pasta can be used but I find that egg tagliatelle pasta (obviously the packaged type for an easier and a less time consuming approach 🙂 ) works even better.

Serves 4-6


1 large onion, finely chopped

1 good glug of dry white wine

225g Gorgonzola Dolce

100ml light fresh cream

Freshly ground black pepper

100g shelled walnuts, finely chopped

500g egg tagliatelle pasta, cooked according to package instructions


Heat a little vegetable oil in a pan and cook the onion slowly until slightly browned, soft and translucent.

Add a good glug of wine, enough to cover the bottom of the pan and to arrive at the onions’ level, and cook over high heat until almost all the wine is evaporated but not all, hence keeping a watch over it.  Lower the heat immediately and add the Gorgonzola Dolce.

Stir until the cheese is melted, still keeping the heat low, and add the cream and the freshly ground black pepper.  Increase heat, bring to a boil and remove from the heat immediately.  Stir in the chopped walnuts.

Mix the sauce into the cooked egg tagliatelle and serve immediately with more freshly ground black pepper.






Spinach and Feta Plait


A scone-like plait ideal to serve as a side plate with a bowl of vegetable soup or even on its own.  It’s definitely easier to make than it seems … no yeast … no proofing … but it’s better made close to serving, though!

For me, this particular season, almost marking the end of winter with spring just around the corner, simply calls for this kind of recipe!  It’s been a while since I’ve made one … maybe that’s why the slip of paper, on which this recipe was written down, just popped up in front of my eyes, making itself more evident than the others!

The recipe yields approximately 10 slices


500g spinach (always to make things easy I use 500g of frozen spinach, let it thaw and squeeze the excess moisture from it)

a knob of butter (the lighter version is always better)

1 large onion, finely chopped

1 teaspoon dried oregano

300g self-raising flour

80g grated Parmesan cheese

1 teaspoon ground black pepper

¼ cup (I use a 250ml cup) chopped fresh basil

150g crumbled feta cheese

250ml skimmed milk


Grease an oven tray with a little butter.

Heat the knob of butter in a pan and add the finely chopped onion and the oregano.  When they start sizzling, lower the heat and cook gently until the onion is soft.  Add the prepared spinach, increase the heat and cook for about 5 minutes, stirring almost constantly, until all the liquid evaporates.  Turn off the heat and leave to cool.

Preheat the oven to 200°C (400°F).

Sift the flour into a bowl and stir in the grated Parmesan cheese, the basil, the ground black pepper, the cold spinach mixture and three-quarters of the crumbled feta cheese.  Pour enough milk in, little by little, mixing until all the ingredients are just incorporated and ending up with a sticky dough.

Cover your work surface well with flour and turn the dough onto it.  Knead well until smooth, always adding flour to the surface, as much as needed, and coating your hands with the same flour during the process to avoid the dough sticking to your fingers, rubbing them clean every now and then.

Cut the dough into three pieces and roll into sausages (approximately 35cm in length).

Place the three sausages of dough onto the greased oven tray next to each other and gently plait together, neatening the ends as required.

Sprinkle with the remaining feta cheese and bake into the preheated oven for about 40 minutes.

Cut and serve whilst still warm … it should have a crust underneath and at the top and be moist in the inside.